What is a “primal” and a “sub-primal”?
There are nine primary cuts of beef in a harvested animal, and these are known as “primal.” You can learn more about each primal cut here. It is possible to cut each of these primal into smaller “sub-primal” cuts. For example, a short loin is sub-primal of the loin primal. A tenderloin and a striploin are also sub-primals of the loin primal. You can save significant money on our meat by ordering a primal, and cutting it into retail cuts at home.
